Smoky Garlic Outlaw Ribeye with Smoky Garlic Vinaigrette
Author: LongHorn Steakhouse
Recipe type: Entree
Cuisine: American
Serves: 4
- 4 18-oz. bone-in ribeyes
- 3 tablespoons of salt
- 1 tablespoon of pepper
- 1 tablespoon of granulated onion powder
- 1 tablespoon of granulated garlic powder
- ½ pint of grape tomatoes, halved lengthwise
- ¼ cup olive oil
- 1 teaspoon of paprika
- 1 tablespoon of capers, diced
- 1 tablespoon of shallots, diced
- 2 teaspoon of chopped garlic
- 2 teaspoon of chopped fresh flat-leaf parsley
- ¼ teaspoon red chili flakes
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- ¼ cup of red wine vinegar
- Preheat oven to 400 degrees F.
- Toss halved grape tomatoes with olive oil, salt and pepper. Place on cooking sheet with a lip, and place in oven for approx. 20 minutes.
- Clean and oil your grill grates, heat to 550 degrees F.
- Season ribeyes with salt, pepper, onion powder and garlic powder.
- Place seasoned steaks on grill. Grill to your desired degree of doneness (see table below).
- Remove steaks from grill.
- Plate each ribeye and top with 6-8 roasted grape tomatoes and roasted garlic vinaigrette.
- Heat paprika and oil in pan for 5 minutes, then let sit for 1 hour.
- Add capers, shallots, garlic, parsley, red wine vinegar, red chili flakes, salt and pepper. Mix to combine. Set aside until steaks are ready.
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/smoky-garlic-outlaw-ribeye/
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